Chicken & Waffles Recipe

Brine / Marinade

Pat chicken pieces dry and trim excess skin if desired. In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or ideally overnight. This tenderizes and seasons the meat.

Prepare Dredge

In a large shallow dish combine 2 cups flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne. In a separate bowl whisk together 2 eggs and 1/4 cup milk to make an egg wash.

Dredge Chicken

Remove chicken from buttermilk, let excess drip off, then dip briefly into egg wash, allowing excess to drip. Press chicken firmly into the seasoned flour mixture, coating thoroughly. For extra-crisp, double-dip: return coated pieces to the buttermilk briefly then back into flour. Place coated pieces on a wire rack and rest 15–20 minutes to let the crust adhere.

Fry

In a large heavy skillet or Dutch oven heat 1.5 cups neutral oil to 325–350°F (use a thermometer). Fry chicken in batches without crowding, turning occasionally, until deep golden brown and internal temperature reaches 165°F (about 12–18 minutes per batch depending on piece size). Maintain oil temperature between 300–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet; keep warm in a 200°F oven if needed.

Prep Batter

Preheat waffle iron. In a bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt. In a separate bowl whisk 1.5 cups buttermilk with egg yolks (reserve egg whites), 1/2 cup melted butter and 1 teaspoon vanilla.

Whip Egg Whites

In a clean bowl beat the 2 reserved egg whites to soft peaks. Fold the egg white foam gently into the wet buttermilk mixture, then fold the combined wet ingredients into the dry ingredients until just combined—small lumps are fine. This produces a light interior with a crisp exterior when cooked.

Cook Waffles

Lightly grease waffle iron with 1 teaspoon oil or melted butter. Pour batter (amount per your waffle iron’s size) and cook according to the manufacturer’s instructions until deep golden and crisp. Transfer waffles to a wire rack in a warm oven to keep crisp while you finish remaining waffles.

Make Bacon-Infused Milk

Cook 4 slices thick-cut bacon in a skillet over medium heat until crisp. Remove bacon to paper towels, reserve drippings. Crumble 2 slices of the cooked bacon to fold into the gelato and reserve the other 2 for garnish. In a small saucepan combine 1 cup whole milk, 1 cup heavy cream and the reserved bacon drippings (about 1–2 tablespoons). Warm to a gentle simmer over medium-low heat to infuse 5 minutes, then remove from heat and let steep 15 minutes for stronger flavor. Strain out solids and discard.

Make Custard Base

In a bowl whisk together 4 egg yolks and 1/2 cup sugar until pale and slightly thickened. Reheat the bacon‑infused milk mixture with 1/4 cup maple syrup until hot but not boiling. Slowly temper about half of the hot milk into the yolks while whisking, then return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F). Do not boil.

Finish and Chill

Strain the custard into a clean bowl to remove any cooked bits, whisk in 1 teaspoon vanilla and 1/4 teaspoon fine sea salt. Stir in the remaining 2 tablespoons maple syrup if you want more maple flavor. Chop the 2 reserved crumbled bacon pieces and fold into the custard. Chill the mixture thoroughly in the refrigerator (at least 4 hours or overnight).

Churn

Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up before serving. If you prefer a smoother texture, fold more finely chopped bacon in after churning.

Place a warm waffle on each plate. Top with a piece of hot fried chicken. Add a generous scoop of maple bacon gelato on the side or on top of the chicken (the contrast of hot and cold is intentional). Drizzle with 1–2 tablespoons maple syrup per serving. Garnish with crumbled reserved bacon, a light dusting of powdered sugar if using, and a sprinkle of fresh thyme or chives for color and a subtle herb note.

Serve immediately so the waffle remains crisp, the chicken stays crunchy, and the gelato provides a sweet, savory, cool counterpoint.